Recipes

Grilled Lamb Chops

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On August 18, 2025
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Oak'a BBQ Lamb Chops recipe

Grilled Lamb Chops with Spanish Peppers, Couscous and Tomato Salad

Ingredients

4 servings

For the lamb

  • 8 lamb chops with bone (approx. 80-100 g each)
  • 1 tsp seasoning salt
  • 2 tbsp Oak’A BBQ Apple Glaze
  • 1 tsp Oak’A BBQ Texas Spice Mix
  • 1 tbsp water

For the peppers

  • 200 g Spanish peppers (Padrón or similar)
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • A pinch of seasoning salt
  • (Optional) 2-3 anchovy fillets, finely chopped

For the couscous

  • 200 g couscous
  • 2 garlic cloves, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp seasoned salt

For the tomato salad

  • 3 medium tomatoes, chopped
  • 6-8 basil leaves, torn
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar (optional)
  • A pinch of seasoning salt

Available in our store

Apple glaze

Price range: 4,09 € through 30,00 €each

Seasoning salt

Price range: 4,19 € through 7,50 €each

Texas spice mix

Price range: 4,89 € through 9,00 €each
Go to Shop

Prepare the couscous and salad

  1. Couscous is poured over with 250 ml boiling water, covered and left to stand for 5 minutes.
  2. Garlic, lemon juice, olive oil and salt are added, mixed well and set aside.
  3. Tomatoes are chopped and mixed with basil, garlic, olive oil and optionally vinegar. Sprinkled with salt.

Prepare the Spanish peppers

  1. Grill is preheated to 200-220°C for direct grilling.
  2. Peppers are brushed with olive oil and grilled over direct heat for 2-3 minutes per side, until the skin is lightly charred.
  3. The grilled peppers are placed on a plate, drizzled with lemon juice and sprinkled with salt. Anchovies can be added if desired.

Prepare the glaze

  1. The glaze is mixed with the Texas Spice Mix and water.
  2. The mixture is gently heated to 40-50°C so it is warm and coats the meat well.

Grill the lamb chops

  1. Grill is preheated with a direct zone at 220-250°C and an indirect zone at 180-200°C.
  2. Chops are generously seasoned with salt.
  3. They are seared over direct heat for 2-3 minutes per side until a golden crust forms.
  4. Chops are moved to the indirect heat zone and brushed with the glaze.
  5. Cooking continues for another 5-8 minutes until the internal temperature reaches:
    – 55-58°C for medium-rare
    – 60-63°C for medium
    – 65°C+ for well done
  6. During cooking, the meat is brushed with glaze again for extra flavour.

Serving

  1. Cooked chops are rested for 3-4 minutes.
  2. They are sliced along the bones and brushed once more with glaze.
  3. Served with couscous, Spanish peppers and tomato salad.

Tips

  • Always warm the glaze before brushing it onto the meat – a warm glaze absorbs better.
  • Lamb is best enjoyed medium-rare or medium to keep it juicy.
  • Peppers can be given a light smoky flavour by transferring them to indirect heat for 1-2 minutes after charring.